Easter Sunday

April 16, 2006

 

Appetizers

 

Mousseline of Baby Shrimp Bisque

Spring Chicken and Vegetable Broth Soup

BYC Garden Salad

 

Entrees

 

Roast Rack of Lamb a la Ritz

Madeira Wine Demi-Glaze

 

Slow Roasted Tenderloin of Beef

Béarnaise Sauce

 

Baked Stuffed Gulf Shrimp

Sweet Butter

 

Crispy Roasted Statler Chicken Breast

Port Wine Demi-Glaze

 

Desserts

 

Swiss Mocha Cappuccino Tart

Key Lime Pie, Raspberry Coulis

Fresh Strawberries & Blueberries Romanoff

Oreo Ice Cream Pie, Hot Fudge

 

$40.00

 

Children’s Dinners $20.00